CHIVES - a mild onion flavored herb for stews and salads
oz/28 g contains about 24,000 seeds.
CULTURE: Chives are not usually sown outdoors because they are rather slow growers from seed. Sow indoors from Apr. 1st - May 1st in pots or flats just like spanish onions, thinly @ about 5-6 seeds per in/25 mm, 0.25 in/6 mm deep, cover with fine soil and firm. Germinate at 65-70°F/18-20°C soil temp. for 12 days. Transplant seedlings in clumps outdoors in rows 20 in/51 cm apart, spacing small groups of 6 or 7 seedlings about 8-10 in/20-25 cm apart in the row. Chives like average light sandy soil, medium rich, in a warm sunny location. Make divisions of roots in the fall for indoor use in pots during the winter months. Plants resemble fine leafed onions with lavender blue flower heads. Can be used as an attractive edging for vegetable or herb gardens. Mature clumps of plants increase rapidly and should be divided every third spring.
HARVEST: Long thick green upright shafts may be harvested 8 in/20 cm long 2 or 3 times after regrowth. Cut flower stalks to the ground just after blooming. Leaves may be close cut but severe cutting requires additional fertilizer applications after harvesting.
USES: Chives are a relative of the onion family and are grown for their tubular leaves which are used for their mild onion flavor in salads, sour cream, soups, mashed potatoes and stews.